The oven At Moro

The days from Saturday 14 May were momentous for us. Having hardly stuck our noses out of the door for two years we took buses to Caernarfon for the Food Festival, went to the Newen Afrobeat gig in Bethesda that evening (still don’t quite believe it happened), and by the end of the week we […]

Rome – Day #?

I have a problem with reading instructions which partly dates from the time I realised bread baking is basically pretty simple and, if you have a method that works for you, you can apply it to virtually any bread formula that comes your way. No point in adopting a new method for each and every […]

Couronne Bordelaise 2022

The spectacular looking Couronne Bordelaise is quite easy to make if you have a couronne banneton and know a couple of tricks. Unless you are a specialist baker (in Bordeaux) you wouldn’t expect to shift much in terms of volume but the odd one would look great as a centrepiece if you were catering for […]

Raisin Challah – Repeat Presciption

Raisin Challah – an old friend. This one made with duck eggs. Kev (another old friend) brought the duck eggs so he shall have a loaf.

2K+

2 kilos – when bread starts to become real. Mick’s Classic Sourdough – half-and-half bread flour/wholemeal. 2,150g dough; 250C top, 220C bottom; 15 mins steam; 65 minutes total bake.

Rome – Day Two

The search for Pinsa continues. Marc Vetri’s Mastering Pizza contains a sort of self-assemby formula for Pinsa. By this I mean he gives you a basic formula and method for yeasted 80% Al Taglio dough and then gives you several pages of variations, Whole Grain Al Taglio, Sourdough Whole Grain Al Taglio until we arrive […]

Rome – Not Built In a Day

– but not a bad start. Us aged and vulnerable people have taken our first couple of local excursions since lock-down in the past two or three weeks. A couple of OK meals that leave you longing for something special – at least more special than you can make yourself at home. My baking mate, […]

It’s the Ingredients

What it is to have your own cheese-maker on hand! And not just any old cheese-maker. Carrie Rimes makes amazing ewe’s milk yoghurt and a selection of cheeses including the prize winning soft Brefu Bach. So I nurture her: One pot of her yoghurt fuels two Beetbrots and two Chleb Bezkidzki’s. Yes, one of each […]

Mick & Sue’s Big Adventure

The last time Sue and I went anywhere was to Liverpool in February 2020 (with the exception of Covid jabs, GP appointments and minimal trips to the local Tesco Express). We once took the bus all of the four miles to Bangor to get my eyes tested. Fortunately we met a friend there who whisked […]

Dydd Dewi Sant 2022

Ist March – Saint David’s Day once again New version of Focaccia Dewi Sant this year. 400g 80% hydration dough, a mere 24 hours old, pressed and stretched in a 20cm square tin. Who needs Caerffili cheese when we have our own Cosyn Cymru Olwyn Fawr cut in small cubes, scattered and pressed into the […]